Braised Beef Cheeks

Steps10

1. 1

   Step 1. Boil the potatoes

   Peel the potatoes, halve them, and add to a pot of cold salted water. Cover and bring to a boil, then cook until tender.

2. 2

   Step 2. Season the beef

   Season the beef cheeks generously with salt.

3. 3

   Step 3. Sear the beef

   Heat oil in a heavy pan over medium-high heat. Sear the beef cheeks on both sides until deeply browned, then remove from the pan.

4. 4

   Step 4. Cook the aromatics

   In the same pan, add the chopped celery, sliced carrots, and halved onion. Season with salt and cook until softened.

5. 5

   Step 5. Deglaze with wine

   Pour in the red wine and let it reduce slightly, scraping up any browned bits from the bottom of the pan.

6. 6

   Step 6. Braise the beef

   4 h 30 min

   Return the beef cheeks to the pan. Add the beef stock and herbs. Cover tightly and transfer to a 140°C (285°F) oven for 4-5 hours, until the meat is fork-tender.

7. 7

   Step 7. Remove the beef

   Remove the beef cheeks from the braising liquid and set aside.

8. 8

   Step 8. Reduce the sauce

   Strain the braising liquid into a clean pan, discarding the solids. Simmer over medium heat until the sauce is reduced and thickened to a glossy gravy.

9. 9

   Step 9. Make the mash

   Drain the cooked potatoes. Pass through a ricer or mash until smooth. Stir in the cream and butter, then season with salt and pepper to taste.

10. 10

    Step 10. Plate and serve

    Spoon a generous portion of mashed potatoes onto each plate. Place a beef cheek on top, then spoon the reduced gravy over the meat. Garnish with fresh herbs if desired.